Categories: Main Dish, Meat

Ingredients

• 4 oz Nueske's Bacon, diced
• 3 lb beef chuck, cubed 1"
• 1.5 c. flour
• 3 c. onion, julienned
• 6 cloves garlic, minced
• 2 oz paprika
• 1/4 oz ground caraway
• 4 bay leaves
• S&P to taste
• 1/2 c. red wine
• 1/2 cup beer
• 2 c. beef stock
• 1/4 c. tomato puree
• 2 packages butter, for roux
• 2 oz flour, for roux

Directions

1. in a heavy pot, brown bacon.

2. Dredge cubed meat in flour and add to hot stew pot.

3. Add onions, garlic, paprika, caraway, bay, salt and pepper and simmer for 10 mins.

4. Add wine, beer, stock and tomato puree.

5. Prepare roux by adding butter and flour together in a pan.

6. Cook on low for 10 mins, stirring often.

7. Slowly add roux to goulash stirring as you add.

8. Sauce should thicken.

9. ver goulash and simmer until meat is tender, about 1.5 hours.

10. Serve over egg noodles and garnish with sour cream.

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